Never tried those tiny blue potatoes you see in the produce section? Our Peruvian Blue Potato Salad is the perfect chance to give them a shot. You’ll never believe how brilliantly colorful a potato salad can be!
Couscous in chicken broth and lemon takes on a savory appeal that also compliments vegetables like asparagus and tomatoes. This side dish works well with grilled meats, poultry or fish.
Flank steak in the right marinade becomes succulent and tender. The marinade for this dish is based on Cuban mojo, the signature marinade of Cuba. It’s often served in Latin American restaurants as a dipping sauce for meats, poultry and fish. Try this heart-healthy version.
This recipe illustrates the influence of the Pacific Rim on San Francisco cuisine. The flavors are unmistakably Asian, including the chicken marinade and mix of cabbage, bean sprouts and daikon radish in the slaw.
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You’ll often find this dish on the menu in Indian restaurants. The chilled raita, a yogurt-based condiment, serves as a cooling counter-balance to the spicy cauliflower and lentils.
Edamame, or green soybeans, are available shelled or fully cooked in pods in the produce and frozen vegetable sections of supermarkets.
These crispy Italian cookies are so delicious, you won’t notice the missing calories or fat compared to traditional almond biscotti.
It’s hard to beat mac and cheese as a family favorite! This version gives you all the flavor of traditional mac and cheese without all the fat and calories.
This fish taco uses red snapper, but feel free to substitute any firm fish. The mango salsa goes well with chicken or pork, so keep it in mind for a quick meal when you are grilling.
This hearty vegetable soup of zucchini, yellow squash and chickpeas will warm you up inside. Stewed tomatoes, vegetable broth and a dollop of yogurt make a tasty broth.